Real Polish Country Sausage (smoked)
There is no one, common recipe for polish sausage. Sausage in Poland is a general name for dozens of different tasting products often made in different regions of the country and having different Sausage Name. Polish Sausage as known from North American supermarkets doesn’t resemble any specific Polish products and is a creation of local manufacturer.
Our recipe gives you a real Polish taste, although being a country sausage has no closely defined recipe either. Every farmer may have his own unique way of making this home product. We follow the recipe know to us from the old country that quarantines original taste of Poland.
Meats:
- Selected Pork Shoulder meat with limited fat and little sinews – 60%
- Selected Pork Shoulder with some fat and a lot of sinews – 10%
- Beef lean – 10%
- Pork Hard Fat – 20%
Spices grams per 2.2lb (1 kg) of meat:
- Coarse no additives salt – 16 g
- Cure#1 – 2.0 g
- Sugar white powder – 0.8 g
- Black Pepper ground – 1.0 g
- Garlic powder – 3.0 g
- Marjoram – 1.0 g
- Gelatine – 1.0 g
- Water room temperature – 120 g
- Hog Casing 35-38 mm
Instructions:
Day 1
- Grind lean Shoulder meat through 5/16” (8 mm) grinder plate
- Grind fatty Shoulder meat through 1/8” (3 mm) grinder plate
- Grind Beef twice through 1/8” (3 mm) grinder plate
- Grind Hard fat through 5/16” (8 mm) grinder plate
- Mix all spices with water
- Mix meat 1 with meat 4 until it is gluey and sticks to your hands
- Mix meat 2 with meat 3 and water with spices until it is gluey and sticks to your hands
- Mix both meats together for 10 minutes and let rest in the fridge for 2 hours.
- Mix the meats again for another 10 minutes until the mixture is gluey and sticks to your hands. Make sure the ingredients are mixed thoroughly and water is completely absorbed by meats.
- Store the mixture for 12 hours in a fridge or cool place
Day 2
- Mix lightly again and stuff the casing forming 12” long sausages
- Hang in the kitchen for 2 hours to let it dry and warm up to room temperature
- Transfer to preheated smoker and dry in the smoker for 30 minutes without smoke.
- Smoke in 40-45°C (105-115°F) for 4 hrs
You can vacuum and freeze smoked, UNPOACHED sausages for later usage. When planning to use, defrosts slowly in the fridge and poach as follows.
For immediate use poach in 72-77°C (160-170°F) water for 1/2 hr
- Cool in the air to room temperature
- The sausage is ready to eat but for additional preservation and enhanced taste you may dry your sausage in room temperature for 3-4 days
Vacuum sausages and store in the fridge for up to 2 weeks. DO NOT freeze poached sausages as freezing will lower the quality and degrade the taste of the sausage.